Achiote Marinade and Barbecue Sauce for Beef

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Title: Achiote Marinade and Barbecue Sauce for Beef
Yield: 2 Servings
Categories: Sauces


Stephen Ceideburg

1 c Red wine vinegar
1/4 c Water
2 ts Ground cumin
3 Garlic cloves, minced
2 ts Achiote paste
1 ts Crushed red pepper
Salt and black pepper, to
1/4 c Olive oil

1 Dried pasilla chile
1 c Boiling water
2 tb Achiote paste
1 tb Olive oil
3/4 c Of the marinade

Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin
with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or
overnight. Drain meat, reserving 3/4 cup of the marinade. Thread meat on
bamboo skewers.

Sauce: Remove and discard seeds from pasilla chile. Coarsely chop chile and
cover with boiling water. Soak for 20 to 30 minutes. Drain, and put in a
food processor with achiote paste and olive oil. Puree. Add the 3/4 cup
marinade and blend until smooth.

To use: Brush on skewers of meat. Broil or grill until meat is done, about
5 minutes, basting with marinade several times. Brush again before serving.

Adapted from Time-Life's "Cooking of Latin America."

From an article by Heidi Haughy Cusik, The San Francisco Chronicle,

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at